Citrus Free Dairy Free Cashew Cream Beef Lasagna
Total time2 hr 5 min
Prep time35 min
Cook time1 hr 15 min
4.5(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the cashew béchamel
- 1 ½ cups raw cashews
- 3 cups water, divided (2 cups for soaking, 1 cup for blending)
- 3 tbsp olive oil
- 3 tbsp all-purpose flour
- 2 cups dairy free milk
- ½ tsp salt
- ¼ tsp ground nutmeg
For the meat sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ lb ground beef (85% lean)
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
For the assembly
- 12 lasagna noodles (about 12 oz)
- 2 cups dairy free mozzarella, shredded
- 3 tbsp nutritional yeast
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Place the cashews in a bowl and cover with 2 cups of cold water. Soak for at least 30 minutes (or up to 4 hours), then drain and rinse thoroughly.
- 2
Transfer the drained cashews to a blender with 1 cup of fresh water and blend on high until completely smooth, about 2 minutes. The mixture should be thick and creamy with no visible grit. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!